1. Diane Welland on Academy of Nutrition and Dietetics applauds FDA’s efforts to reduce PHOs in processed foods
    Diane Welland Diane Welland United States says:
    November 25, 2013 at 3:33 PM

    Margarine is a broad term that includes many different products.  The margarine industry is no longer using partially hydrogenated vegetable oil (PHO), the source of trans fat, in the vast majority of its soft spread products.  And there are even stick products on the market that no longer contain any PHO.  Not only has the margarine category led the food industry in reducing and eliminating PHO over the past decade, it continues to offer more healthful alternatives to butter.  Soft spreads, in particular, have less than 1/3 the saturated fat in butter, fewer calories than a serving of butter and unlike butter contains no cholesterol.  This is why the Food and Drug Administration and the National Institutes of Health Heart Lung and Blood Institute have endorsed soft spread margarine as the healthier choice over butter.  

    Diane Welland M.S., R.D.
    Manager of Nutrition Communications
    National Association of Margarine Manufacturers

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